Incredible Chicken Stock | Broth

Servings

Variable

Ready In:

12-24 hrs

Good For:

Pantry

About this Recipe

By: Morgana Jane

Soup stock – I can’t think of anything more important to a well stocked pantry! It’s great for, well, soups, and an awesome addition to stews and sauces! I always keep a few jars of varying sizes in the freeze to ensure I have it on hand. Here’s a nutrient rich chicken broth recipe that is simple and delicious!

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Ingredients

Fresh Filtered Water
Bones from Whole Roasted Chicken
Veggies and/or Veggie Cuttings
Apple Cider Vinegar
Salt, Pepper, & Herbs

Here’s a great tip that I learned just a year ago. When preparing veggies for meals, don’t toss the cuttings: tops, skins (yes, even onion, garlic, and potato skins!), ends, etc, into the compost! Instead, store them in a big bag in the freezer.

The next time you make a broth of any kind, add them to the stock pot – they add great flavor and nutritional value! When your done making your stock, then you can toss them into the compost!

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Nothing but Nutrition!

Is there anything more nutritious that soup? I think not – all the nutrients from the veggies you add are imparted to the broth, and a bone broth is even more nutrient dense because of the minerals extracted from the bones while slowly simmering.

Step by Step Instructions

Step 1 – Build Your Stock!

Place chicken bones, veggies, veggie scraps etc, into large stock pot. I have even been known to add leftovers from the fridge to my stock pot (go ahead – give it a try!). I hate food waste, so if no one’s going to eat it, I am going to get the most out of it before it hits the compost!

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Step 2 – Cover it Up

Cover ingredients in stock pot with filtered water. Stir in salt, pepper, any herbs or spices you like (to your taste preference), along with a couple of tablespoons of Apple Cider Vinegar (brightens up the stock and helps extract vital minerals from the bones).

Step 3 – Boil & Simmer

Bring ingredients to a hard boil for about an hour (keep a lid on it so it doesn’t reduce too much), then turn down to a simmer (with the lid on!) for another 12-23 hours (the longer the better, and your house is going to smell divine!). I turn mine down to the lowest possible setting and let it simmer overnight.

Step 4 – Strain, Use, Freeze!

After the stock has been simmering for 12-24 hours, remove from heat and allow to cool. When cool, pour through a fine wire strainer (press veggies and bones with a wooden spoon to extract all the goodness!). Discard bones & veggies scraps, etc, in the compost. Use what you need immediately, and pour the rest into glass containers with tight lids (I use varying sizes of mason jars) and store in the freezer until needed. There you go – broth made, pantry, stocked!

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